2 bundles fresh Asparagus
2 large Eggs, hard-cooked and peeled
2 cloves Garlic, peeled
1 teaspoon Salt
1/2 cup Extra-Virgin Olive Oil
4 tablespoon Red- or White-Wine Vinegar
4 teaspoon prepared Dijon Mustard
1 teaspoon Anchovy Paste
1 teaspoon freshly ground Black Pepper
Serves 6 to 8
Using a rubber spatula, press the cooked eggs through a coarse sieve and reserve the mashed eggs in a small bowl.
Crush garlic with the flat side of a chef’s knife. Sprinkle with salt and crush again, using the side of the knife, until you have formed a paste. Scrape the crushed garlic into a covered jar with a tight-fitting lid.
Add olive oil, red or white-wine vinegar, mustard, anchovy paste, and pepper to the jar; cover, and shake the mixture until well blended.
Meanwhile, rinse asparagus spears and trim the ends. Boil or steam asparagus for 10 to 15 minutes, drain, and arrange on a serving platter. Let cool for about 5 minutes, then drizzle the vinaigrette over, and sprinkle with the sieved eggs.